Toast to the season with distinctly Canadian cocktails

An interview with Scott McCallum and Victoria Walsh about their new book, A Field Guide to Canadian Cocktails (Appetite by Random House, 2016). The authors share their holiday entertaining tips, and three festive recipes from the book.

PHOTO: Juan Luna/Appetite by Random House; Lavender-Blueberry Sparkler from A Field Guide to Canadian Cocktails by Scott McCallum and Victoria Walsh.

Laura Brehaut, National PostOriginally published on December 17, 2015; National Post

Sea buckthorn and Saskatoon berries, morel mushrooms, camelina oil, Arctic roses and spruce tips; the plate is not the only place to play with homegrown ingredients. Increasingly explored by chefs, boreal products suit Canadian cocktail culture just as well, with bartenders across the country highlighting the unique flavours in their cocktails and infusions.